Bisquick Chicken Enchilada Bake
Bisquick Chicken Enchilada Bake is a delicious casserole made with rotisserie chicken, taco seasoning, enchilada sauce and mozzarella cheese.
AN EASY, DELICIOUS CASSEROLE RECIPE
Like most casseroles, this one may not be pretty but it is absolutely delicious. It only needs a handful of ingredients. It has incredible flavor thanks to the taco seasoning and green chili sauce. It’s not super spicy and my whole family loved it!
FREQUENTLY ASKED QUESTIONS:
Use store-bought rotisserie chicken and dice it up. It cuts down on prep time. Or if you have any leftover cooked chicken, you can use that as well. You could also bake or boil a couple of chicken breasts to use in this recipe.
Have fun with toppings like sour cream, sliced olives, shredded lettuce and diced tomatoes!
My personal preference would be a salad or some sort of steamed vegetable like broccoli. If you are okay with more carbs then I would try some restaurant style rice!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This can also be frozen. Place in a freezer safe container where it will last up to 3 months. Just make sure to wrap it well to protect against freezer burn.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- Bisquick mix
- water
- mild green chile enchilada sauce
- cream of chicken soup
- taco seasoning
- diced cooked chicken
- shredded Monterey jack cheese
HOW TO MAKE BISQUICK CHICKEN ENCHILADA BAKE:
Preheat oven to 375F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. In a medium bowl, combine Bisquick mix with water. Stir well (batter will be lumpy.)
Pour into baking dish and spread out evenly.
Using the same bowl (so as not to make any more dirty dishes than is necessary), combine enchilada sauce, cream of chicken soup, diced chicken, taco seasoning and 1 cup shredded cheese.
Combine well then evenly spread over the Bisquick layer.
Top with remaining shredded cheese.
Bake uncovered for 30 minutes, until bubbly and golden around the edges.
Allow to cool for several minutes, then slice and serve. Note: I topped with some fresh cilantro that I had leftover from some fresh salsa I had made this past weekend. It’s not necessary at all to this recipe. Top with shredded lettuce, diced tomatoes and sour cream.
CRAVING MORE RECIPES?
Originally posted: September 2014
Updated ad republished: December 2022
Bisquick Chicken Enchilada Bake
Ingredients
- 2 cups Original Bisquick mix
- 1 cup water
- 10 ounce can mild green chile enchilada sauce
- 10.75 ounce can cream of chicken soup
- 2 Tablespoons taco seasoning
- 2 cups diced, cooked chicken
- 2 cups shredded monterey jack cheese, divided use
- dried or fresh parsley or cilantro, for topping
Instructions
- Preheat oven to 375F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine Bisquick mix with water. Stir well (batter will be lumpy.)
- Pour into baking dish and spread out evenly.
- Using the same bowl (so as not to make any more dirty dishes than is necessary), combine enchilada sauce, cream of chicken soup, diced chicken, taco seasoning and 1 cup shredded cheese.
- Combine well then evenly spread over the Bisquick layer.
- Top with remaining shredded cheese.
- Bake uncovered for 30 minutes, until bubbly and golden around the edges.
Notes
- Allow to cool for several minutes, then slice and serve by itself or with shredded lettuce, diced tomatoes and sour cream.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Excellent recipe… made exactly as written. Next time I will try ground beef.
Will this work with gluten free bisquick?
Can you use red enchilada sauce. I don’t have green
Mozzarella cheese is not listed in the ingredient list but it is listed at the top of the recipe. I am assuming you can use shredded taco seasoned cheese, monterey jack cheese, etc.. It sounds amazing. I cannot wait to try it.
Hi Sherri, you can absolutely use your favorite cheese in this. As long as it is a good melting cheese – it will work! Hope you love it!
Suggestions on cutting down the recipe for two people? I am only one person and don’t cook that much but am game to try this since I love chicken enchiladas. Also, could you just put the mix in store bought tortilla shells or soft taco shells?
Love this recipe and when my granddaughter came over and tasted it she said “Awesome, it will better if you added some black beans and mexi corn.” She was right. My next batch was great.
Thannks, Brandie! I’ve made your recipe and we think it’s a winner! Keeping this in my recipe rotation. You’ve got my creative juices flowing. Think I’ll try the same recipe with a cornbread base using ground beef next time just to change it up. I’m a fan of Rotel tomatoes with green chilies so might add that for part of the soup to give it some punch. Such a versatile recipe!
I made the Bisquick enchalada chicken bake for dinner tonight. Because my husband does not like chicken, I made a couple adjustments. Used ground beef lean in place of chicken, crm of mshrm soup instead of crm of chicken soup. It was OUTSTANDING!!! I and my hubby loved it. Great recipe!! Thanks for sharing.
I love the changes you made Susan! Thanks so much for coming back to let me know!
I’m going to try this. Don’t we ALL have Bisquick in our pantry??
But, what about mixing some cornmeal into the Bisquick layer? Wonder what the proportions would be.